by
der Haroutunian, Arto.
Call Number
641.5961
Publication Date
2009
Format:
Electronic Resources
Relevance:
219548.7031
by
Der Haroutunian, Arto, 1940-1987
Call Number
ARC 641.5961 DER
Publication Date
2009
Summary
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region.
Format:
Books
Relevance:
155249.2813
View Other Search Results
by
Der Haroutunian, Arto, 1940-1987
Call Number
641.5961 DER
Publication Date
2012 1985
Summary
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Format:
Books
Relevance:
155249.2500
by
Stow, Josie.
Call Number
641.596 STO
Publication Date
1999
Format:
Books
Relevance:
3.2913
by
Hurford, Elaine.
Call Number
641.5968 HUR
Publication Date
2000
Format:
Books
Relevance:
2.8132
by
Mazouz, Mourad.
Call Number
641.5961 MAZ
Publication Date
2004 2000
Format:
Books
Relevance:
2.6777
by
Robinson, Sallie Ann.
Call Number
641.59296073
Publication Date
2007
Summary
Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. Includes 75 recipes and 25 folk remedies.<BR>
Format:
Electronic Resources
Relevance:
2.6312
by
Henry, Diana.
Call Number
641.59 HEN
Publication Date
2002
Format:
Books
Relevance:
2.2740
by
Clark, Samuel.
Call Number
641.5946 CLA
Publication Date
2001
Format:
Books
Relevance:
1.9100
by
Clark, Samuel
Call Number
641.5946 CLA
Publication Date
2004
Format:
Books
Relevance:
1.8872
by
Heine, Peter.
Call Number
394.120956 HEI
Publication Date
2004
Summary
"The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters."--BOOK JACKET.
Format:
Books
Relevance:
1.0148
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Electronic Resources
Full text available: 2001-03-22 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
Relevance:
0.3240